I am very much in love with my spiralizer, I have the Inspiralizer. And I’m OB-sessed. Spiralise everything. All… The … Things…! Having my veggies in noodle shape really just brings me joy – it’s the small things you know. For this hash, spiralizing the potatoes helps to reduce the cooking time (no need to pre-boil them) and means I can fry them off in the same pan as the mushrooms and pop that pan in the oven with the finished hash – less dishes = key!
Just a side note: I may have called this spiralized potato breakfast hash, but we are very fond of breakfast-for-dinner (BFD) around here and have had this for dinner several times.
- 1 x 200 g packet (9 rashers) cooked lean bacon (how to: cook bacon in the oven)
- olive oil
- 2 medium potatoes
- ½ teaspoon garlic powder
- ¾ punnet (about 190 g) white button mushrooms
- ½ teaspoon dried oreganum
- ½ teaspoon dried thyme
- tomatoes, halved
- 3 eggs
- salt and pepper, to season
- Spiralize your potatoes (skin 'n all) on blade C (2nd thinnest, to make linguine noodles). I also then use scissors to cut the noodles into manageable lengths.
- In a non-stick frying pan heat a drizzle of olive oil. Add the potatoes, garlic powder, season with salt and pepper and toss to coat. Cook until soft and cooked through, stirring/tossing regularly to avoid sticking (I put a lid on the pan to help them cook quicker). Once cooked, set the potatoes aside.
- Add another drizzle of olive oil to the pan and saute the mushrooms, oreganum and thyme.
- Combine the potatoes, mushrooms and tomatoes and transfer to either a large, oven-proof frying pan or three individual stoneware dishes ( like in the picture) coated with non-stick cooking spray.
- Make 3 little wells/divots in the hash and crack an egg into each.
- Bake at 180°C for 10 minutes. Turn on the grill and bake for a further 5 minutes or until your egg is cooked/set.